just made my first batch and I think I''m going to like it on certain cakes..

how long does it keep? Can I make a huge batch and save it?? Does it have to be refrigerated?


Wendy

I was going to make some today but I'm wondering;
is boiled icing the same as Swiss Meringue Buttercream without the butter?
(sorry to steal your post for my question...)

HEY, is boiled icing like a glaze (thin glaze)??

anyone?

Boiled icing needs to be used as soon as possible after whipping. It sets up quickly and is almost impossible to spread after cooling. So don't make a huge batch, just make what you need.

what is boiled icing ???

I just read in anaother post that it keeps 8-12 hours.
I decided to experiment and make a batch of SMBC without the butter and it is similar to boiled icing, but not exactly the same....

What is boiled icing? someone please explain.

Its meranuge powder with cold water whipped till stiff and then a sugar/water/ corn syurp mixture that is boiled and slightly cooled slowly poured in while whipping. It is like Swiss Meringue Buttercream without the butter. I LOVE it! It sets up as it cools and looks realy bad if you try and ice over it after it sets... If you put it in the fridge is will shrink a little. I can keep mine stored covered on the table for 2 days(on a cake). It has a nice glossy look and smooths well with a spatula before it sets up. I can pipe simple borders and ice a cupcake with a large swirl.

Oh if you use the Wilton recipe it gives you a generous 8 cups.

Thank you so much for explaining, I really appreciate it

AI made boiled icing and its runny... how can i make it stiff? Thanks

Adoes this icing color well?

That's out of the old 'Wilton' decorating book "The Wilton Way of Cake Decorating".

It's like Italian (cooked sugar)  ButterCream but made with meringue powder.

it gives a little note in the appendix: it tends to crust like royal icing. so it's recommended for piping decorations but not tasty enough to cover the cake.  {that's what my 1979 copy says}

I've used this before and it can be used to cover as well as decorate. It has a very pleasant taste, but does have to be used right away and really should not be refrigerated.

A

why should it not be refrigerated?what happens?

When the icing is being whipped it aerates the mixture, similar to meringue. The refrigerator cools and condenses the air in the boiled icing and ruins the texture. This is the way it was described to me by my Wilton instructor years ago.